A beautiful berry-packed pancakes for a beautiful Sunday morning!:)
I tried to make them flourless referring to the protein pancakes recipe, but that didn’t work out well. After adding some flour and more milk to the batter, the desired result succeeded:)
1 cup black currants
1/4 cup (60 g) plain greek yogurt
1/2 cup (40 g) regular or rolled oats
2 egg whites
80 ml milk
40 g sugar
3 tablespoons plain flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup black currants
1 tablespoon sugar
dash of cinnamon
1/4 teaspoon starch, optionally
Put all of the ingredients for the pancakes in a blender and blend until smooth.
Combine black currants, sugar and cinnamon in a saucepan (add starch – it you want a bit thicker, syrup-like topping). Simmer until the sugar dissolves.
Heat a nonstick skillet greased with some oil over medium heat. Cook small-sized pancakes until bubbles appear on the surface. Flip over and cook on the other side. Serve immediately with black currant topping or whatever you like.